Top Tips

• This recipe makes for a quick, effortless and light lunch or dinner meal perfect for summertime.
• You can make this pizza the day before and enjoy it for lunch the next day. Store it in the fridge for up to one day. Make sure to keep basil separate from the pizza. Reheat it in the oven or microwave for about 30 seconds.
• Serve it with a side of salad (classic Insalata Caprese would be the best choice), cut veggies, or soup (like this delicious vegan minestrone or zuppa Toscana).
• For other quick portable lunch recipes, check my collection of healthy vegetarian lunch box ideas.

Recipe Variations

• You can use other types of flatbread like focaccia, chapati or pita bread instead of naan or make flatbread yourself.
• If you prefer, you can use marinara sauce instead of olive oil for the base. 1 tablespoon per crust is usually enough.
• This simple recipe will work for any pizza, not just traditional Margherita. You could add any diced vegetables, a blend of cheeses, and fresh herbs to your pizza.
• Herb-infused olive oil will take that flavor intensity to a whole new level, as well. You can experiment with garlic-infused oil as well.
• Consider a Greek-inspired naan pizza topped with feta, diced kalamata olives (or olive tapenade), and some roasted red peppers.
• Or a Jamaican flatbread that uses allspice in the oil and some smoked cheese, pineapple, and hot peppers.
• Mexican naan pizza topped with guacamole and queso and your favorite taco toppings like chipotle corn salsa or pico de gallo would also be delicious.